Method

1. Using fingertips, gently rub together the flour, butter and salt in a bowl to make the crumble, then stir in the cheddar, nuts (or seeds) and oats. Leave to one side until ready to cook
2. Add the vegetables to a pan of boiling water and parboil. Divide between four small ovenproof dishes, or one large dish
3. Preheat your oven to 180°Cgas mark 4
4. Add the oil, onion, garlic and celery to a pan and soften, but don’t colour. Melt in the butter and stir in the flour then milk, and bring up to a boil. Add the cheese and the stock cube and cook for a further 2 minutes, stirring
5. Pour the sauce on top of the vegetables in the dishes to cover, then top with crumble and a sprinkling of extra cheese.
6. Cook for 35-40 minutes. When golden on top, serve immediately
Created by Nathan Outlaw for Davidstow, courtesy of www.greatbritishchefs.com